Ingredients Jump to Instructions ↓

  1. 4 Whole pitted California ripe olives

  2. 2 cups 474ml Stir-fry sauce*

  3. 1 tablespoon 15ml Curry powder

  4. 1 teaspoon 5ml Liquid smoke**

  5. 36 teaspoons 180ml Shrimp - peeled (large)

  6. 12 Bamboo skewers (soaked in water)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Measure ripe olives and reserve. Mix next three ingredients in large bowl or plastic bag. Add shrimp. Chill for at least two hours. Remove shrimp from marinade, reserving all liquid. Intersperse four olives and three shrimp on each presoaked skewer. Grill or broil kabobs over/under high heat for 3 minutes. Turn over and continue cooking for 2 more minutes. Baste frequently with remaining marinade.


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